Ensaladilla Rusa -- Spanish Potato Salad (Spain)

Although slightly tweaked, this recipe was located on the internet & posted here for the Zaar World Tour 5.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  medium potatoes
• 1  large carrot, diced
• 5  tablespoons frozen green peas
• 2⁄3 cup green beans, chopped into bite-size pieces
• 1⁄2 medium onion, chopped
• 1  small red bell pepper, chopped
• 4  small  gherkins, sliced
• 2  tablespoons capers
• 12  stuffed green olives
• 1  hard-cooked egg, sliced thin
• 2⁄3 cup mayonnaise
• 1  tablespoon fresh lemon juice
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon black pepper, to taste

Directions

1. In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
2. Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
3. Add onion, pepper, gherkins, baby capers, olives & sliced egg.
4. In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
5. Sprinkle with pepper & toss, then refrigerate.
6. Before serving, allow to stand at room temperature for an hour so that flavors can meld.